نتایج جستجو برای: and starter culture
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abstract this study investigated the predictability of variables from a motivational framework as well as individuals qualities to predict three non-linguistic outcomes of language learning. gardners socio-educational model with its measures has been used in the current study. individual qualities presented in this study include (1) age, (2) gender, and (3) language learning experience. the...
Sea food products are being processed through various techniques, i.e. chilling and freezing, heating, irradiating, and curing; regard to the condition of processing, formation of biogenic amines are probable, as raw materials are usually rich in respective precursors. Fermented fish products are among the most vulnerable items to this challenge, these products due to their nutritious value are...
Traditional preparation of African indigenous vegetables (AIVs) such as black nightshade (Solanum nigrum) and spiderplant (Cleome gynandra) involves either boiling discarding the first water or lengthy boiling. Fermentation is considered a better alternative processing technique due to enhanced retention phytochemical contents sensory properties. However, little known about impact lactic acid f...
The objective of this study was to identify lactic acid bacteria (LAB) isolated from kimchi and to evaluate its characteristics and functional properties for application in fermented dairy products as a probiotic or commercial starter culture. Eight stains isolated from kimchi were selected through an investigation of phenotypic characteristics. Two strains (DK211 and DK303) were identified as ...
The aim of this study is to identify and characterise potential autochthonous functional starter cultures in homemade horsemeat sausage. The dominant microflora in the samples of horsemeat sausage were lactic acid bacteria (LAB), followed by micrococci. Among the LAB, Lactococcus lactis ssp. lactis and Lactobacillus plantarum were the dominant species, and since the first is not common in ferme...
Here, we summarize the composition and uses of Schizosaccharomyces pombe media and discuss key issues for consideration in the generation of S. pombe cultures. We discuss the concept of "culture memory," in which the growth state and stress experienced by a strain during storage, propagation, and starter culture preparation can alter experimental outcomes at later stages. We also describe the t...
Background and Objectives: Fermented foods play important roles in human nutrition. Kashk-e-Zard is one of the popular fermentation foods in Sistan and Baluchestan Province, Iran, which is prepared based on the fermentation of cereals with yogurt. The aim of this study was assessment of the effects of replacing barley flour with wheat flour and the type of starter culture on improving nutrition...
Correspondence: Zhechko Dimitrov LB-Bulgaricum Plc. R&D Center, Sofia, Bulgaria e-mail: [email protected] ABSTRACT In the present study the potential of preliminary selected strain Enterococcus faecium used as an adjunct culture in starter for kashkaval cheese was evaluated. The strain Enterococcus faecium MH3 was selected among 17 isolates on the basis of its high level of prote...
UNLABELLED A method is described for growth of a Lactobacillus plantarum starter culture in jars of commercially available pasteurized fresh-pack kosher dill cucumbers so that jars can be used to inoculate commercial scale cucumber fermentation tanks. A procedure is also described to transfer lactic acid bacteria from frozen storage in MRS broth into cucumber juice and commercial jars of kosher...
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